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Yotam ottolenghi's roasted cauliflower
Yotam Ottolenghi's roasted cauliflower with capers, mustard, spinach and tomatoes
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Ingredients
Directions
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Let the capers drain and finely chop the garlic. Divide the cauliflower into florets.
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Cut the dill finely and halve the tomatoes.
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Puree the capers with the mustard, garlic, vinegar and some salt and pepper. Add the olive oil in a fine trickle.
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Boil the cauliflower florets for 3 minutes in a pan of boiling, salted water. Drain them in a colander and rinse them cold under the running tap. Drain.
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Mix the olive oil with salt and pepper through the drained cauliflower.
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Heat a grill pan. Roast the cauliflower florets in a few portions - do not put them too close together. Turn halfway and do in a bowl.
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When the cauliflower is still hot, add the dressing, dill, tomatoes and spinach. Scoop everything together and season with salt and pepper.
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Serve the cauliflower warm or lukewarm. Bon appétit! .
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Nutrition
345Calories
Sodium23% DV540mg
Fat48% DV31g
Protein10% DV5g
Carbs3% DV9g
Fiber20% DV5g
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